Very interesting. I was wondering where can I read the outcome of their experiments?

I started maintaining my own poolish in the fridge, as I bake once every 2-3 days, and I have a few questions that I need help with. I made a poolish that consists of 40g water, 40g flour and a pinch of CY. I'll use half the amount, 40g, to make a 1000g flour dough, then replace that by stirring 20g water and 20g flour in the remaining poolish each time..

If I'm keeping my poolish starter in the fridge, as I'm using it to bake every 2-3 days, at what stage should I put it back in the fridge after feeding it? immediately? when it doubles? when it peaks or triples? when it starts to collapse?

When taking it out of the fridge, should I use it to mix my dough right out of the fridge, or should I wait until it warms up? any procedures to be made before mixing in the dough? Bakeshack mentioned that the poolish would be ready in 2 hours. Is that for warming up the poolish? or to feed it before using?

Bakeshack mentioned using 2% of that poolish. How long does it take such dough to double in RT?

After maintaining that poolish for months, did the flavor profile change, and has the leavening power stayed the same over time?

For the most part, It's been years since I've maintained and used any starters but will answer what I can based on what I remember. Keep in mind there are many different methods of maintaining a poolish or starter but these are my own personal preferences. -once you replenish the poolish, place it in the fridge right away. If you forget, and leave it out a while just put it back in the fridge as soon as you can. -once you take it out of the fridge, I like to let it warm up to room temp before using. I like to use a poolish when it is at the height of its peak or even starting to collapse a bit. If the poolish has already risen and collapse, you can still use it at this point. Being that it is a CY poolish it shouldn't sour on you. If it was a natural starter, and it has collapsed, I would discard half, refeed, and wait for it to peak again to use. -I don't recall exactly how long it will take a dough with 2% poolish or starter to double at room temperature but I would expect it take around 18 hours? That's a complete guess on my part. Craig has a sour dough starter prediction time chart around here somewhere. -after maintaining your CY poolish for months, it shouldn't change flavors but I think it is fair to say that ongoing maintenance of such a poolish is prone to contamination or other yeast or bacteria to develop changing the flavor of the original poolish.

Thanks Chau for your detailed reply.If I detect any hint of bacterial contamination, I'll discard it right away and make a new one.I very much like the idea that a poolish starter can save much time whenever I bake. 2 hours instead of 12 for a preferment is great.I'm doing my first dough today with that poolish starter, and I'll report the results here.